Saucy Beef and Vegetable Casserole

This Saucy Beef and Vegetable Casserole is the kind of dinner that makes everyone happy – hearty ground beef with sneaky veggies, all topped with the most incredible cheesy biscuit topping. Ready in 45 minutes and guaranteed to disappear fast!

You know those nights when you need something properly filling that’ll satisfy everyone without too much fuss? This is absolutely that recipe. I stumbled across this gem when I was trying to figure out what to do with a massive zucchini from the garden, and honestly, it’s become one of our most-requested family dinners.

The genius here is the biscuit topping – it’s like having dinner and dessert all in one dish (well, not really dessert, but you know what I mean!). The kids think they’re getting some sort of special treat, but really they’re eating loads of vegetables without even realizing it. And that garlicky, cheesy topping? Pure comfort food magic.

The best part is you can prep the whole thing earlier in the day and just pop it in the oven when you’re ready. Perfect for those chaotic weeknights when you want something homemade but can’t be bothered with anything too complicated.

Why This Will Become Your Go-To

It’s sneaky veggie heaven – Shredded zucchini disappears completely into the meat mixture, so even your fussiest eaters won’t know it’s there!

One dish wonder – Everything happens in one baking dish, which means minimal washing up. Your future self will thank you.

Proper comfort food – That cheesy biscuit topping is like a warm hug on top of your dinner. So satisfying and filling.

Kid-approved – Even toddlers love this! The flavours are mild enough for little palates but still interesting for adults.

Budget-friendly – Ground beef, a few veggies, and pantry staples create a meal that feeds a crowd without breaking the bank.

Freezes beautifully – Make a double batch and freeze portions for those nights when cooking feels impossible.

What You’ll Need

The beauty of this recipe is how it uses simple, everyday ingredients to create something really special.

Ground Beef – You could easily swap this for ground turkey if you prefer, or even use a mix of both for extra flavour.

Shredded Zucchini – The secret vegetable! Make sure you squeeze out as much water as possible so your casserole doesn’t get soggy.

Basic Vegetables – Just onion and garlic for flavour. Nothing fancy, but they make all the difference.

Pantry Heroes – Salsa, tinned tomato soup, and corn. These add so much flavour with zero effort.

The Magic Topping – Flour, baking powder, butter, cheese, and sour cream create this incredible biscuit layer that everyone raves about.

How To Make It

This is honestly so straightforward, you’ll be amazed at how fancy it looks compared to how easy it is to make!

Get your oven ready – Preheat to 190°C (375°F) and grease a 23x33cm (9×13 inch) baking dish.

Brown the beef – In a large pan, cook your ground beef until it’s lovely and brown. Drain off any excess fat – nobody wants a greasy casserole!

Add the veggies – Chuck in your shredded zucchini (make sure you’ve squeezed out the water first!), chopped onion, minced garlic, and marjoram. Cook until everything’s tender and smelling amazing.

Create the sauce – Stir in the salsa, tomato soup, corn, and salt. Give it all a good mix and let it bubble away for a minute or two.

Transfer to the dish – Pop the whole mixture into your prepared baking dish and spread it out evenly.

Make the topping – In a bowl, mix together flour, baking powder, sugar, cream of tartar, salt, and garlic powder. Cut in the cold butter until it looks like coarse crumbs, then stir in the cheese, sour cream, and milk.

Top and bake – Spread this gorgeous mixture over your beef base and bake covered for 25 minutes, until the topping is golden and a toothpick comes out clean.

My Best Tips

Squeeze that zucchini! – Seriously, get as much water out as possible. I wrap it in a clean tea towel and give it a really good squeeze. Soggy casserole is nobody’s friend.

Don’t skip the drain – Make sure you drain the fat from your beef properly. It makes such a difference to the final texture.

Cold butter is key – For the topping, you want your butter nice and cold so it creates those lovely crumbs when you cut it in.

Check the topping – The biscuit layer should be golden brown and spring back when lightly touched. If it’s still doughy, give it a few more minutes.

Let it rest – I know it smells incredible, but letting it sit for 5-10 minutes makes serving so much easier and prevents a sloppy mess.

Double up – This recipe is perfect for meal prep. Make two and freeze one for later – just thaw overnight and bake as normal.

Common Questions

Can I use different vegetables? Absolutely! Grated carrot, finely chopped capsicum, or even frozen peas would be lovely. Just make sure everything’s chopped small so it cooks evenly.

What if I don’t have marjoram? No worries! Use oregano, thyme, or even Italian herbs instead. The flavour will be slightly different but still delicious.

Can I make this ahead? Yes! Assemble the whole thing (including the topping) and keep it covered in the fridge for up to a day. You might need to add an extra 5-10 minutes to the baking time.

My topping didn’t puff up properly – what went wrong? This usually happens if the baking powder is old or if the mixture was over-stirred. Make sure your baking powder is fresh and mix the topping just until combined.

Storage and Leftovers

In the fridge – Leftovers keep for up to 3 days covered in the fridge.

Reheating – Pop portions back in the oven until heated through, or use the microwave on medium power.

Freezing – This freezes brilliantly! Either freeze the whole thing after baking (once cooled) or freeze individual portions. Keeps for up to 3 months.

More Family-Friendly Favourites

If you love this kind of hearty, one-dish dinner, you’ll definitely want to try some of my other crowd-pleasers!

Saucy Beef and Vegetable Casserole

A hearty family dinner with hidden vegetables and the most incredible cheesy biscuit topping – even the kids will ask for seconds!

Course: Dinner
Cuisine: Comfort Food
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Servings: 8 serves
Calories: 501kcal

Ingredients

For the Base:

1 pound ground beef (about 450g)
1 cup shredded zucchini – water squeezed out
1 small onion – chopped
1 clove garlic – minced
½ teaspoon dried marjoram
½ cup salsa
1 can (10.75 oz) condensed tomato soup
1 can (15 oz) whole kernel corn – drained
1 teaspoon salt

For the Biscuit Topping:

2 cups all-purpose flour
1 tablespoon baking powder
2 teaspoons white sugar
½ teaspoon cream of tartar
½ teaspoon salt
⅛ teaspoon garlic powder
½ cup cold butter
½ cup shredded cheddar cheese
½ cup sour cream
1 cup milk

Instructions

Preheat oven to 190°C (375°F). Grease a 23x33cm (9×13 inch) baking dish.
Brown the beef: In a large skillet over medium heat, cook ground beef until browned. Drain excess fat.
Add vegetables: Add shredded zucchini (make sure water is squeezed out), onion, garlic, and marjoram. Cook and stir until vegetables are tender.
Create the sauce: Mix in salsa, tomato soup, corn, and 1 teaspoon salt. Cook for 2-3 minutes until heated through.
Transfer to dish: Spread beef mixture evenly in the prepared baking dish.
Make the topping: In a medium bowl, mix flour, baking powder, sugar, cream of tartar, ½ teaspoon salt, and garlic powder. Cut in cold butter until mixture resembles coarse crumbs. Stir in cheddar cheese, sour cream, and milk until just combined.
Top and bake: Spread biscuit mixture over the beef base. Cover and bake for 25 minutes, or until topping is golden brown and a toothpick inserted in center comes out clean.
Rest and serve: Let cool for 5-10 minutes before serving.

Notes

RECIPE NOTES & TIPS

Zucchini prep: Really important to squeeze out as much water as possible from the shredded zucchini to prevent a soggy casserole.
Meat options: Ground turkey works just as well as beef, or use a mixture of both.
Vegetable swaps: Try grated carrot, finely chopped capsicum, or frozen peas instead of zucchini.
Make ahead: Assemble completely and refrigerate up to 24 hours before baking. Add 5-10 minutes to cooking time.
Storage: Keeps in fridge for 3 days. Reheat in oven or microwave until heated through.
Freezing: Freezes beautifully for up to 3 months. Thaw overnight before reheating.
Topping tips: Use cold butter and don’t overmix for the fluffiest biscuit topping.